HONOLULU (HawaiiNewsNow) -
In partnership with the Star Advertiser, Sunrise presents "Kitchen Creations" with chef Ronnie Nasuti from Tiki's Grill and Bar. He shows us how to use the sour and aromatic calamansi fruit to create mini tarts.
You can find the recipe in today's Star Advertiser on page D2. It's in Betty Shimabukuro's "By Request" column. Or look below.
1 11-ounce can sweetened condensed coconut milk
3/4 cup calamansi juice (either canned or fresh)
4 egg yolks
1/4 cup sugar
Zest of 1 lime, optional
9 graham cracker tart shells
Whipped cream, for garnish
Heat oven to 375 degrees. Whisk together coconut milk, calamansi juice, yolks, sugar and lime zest, if using. Pour into tart shells, filling almost to the rim. Bake 25-30 minutes, until outer edge is set. Center will still be jiggly. Cool on rack, then refrigerate until set, about 2 hours. Garnish with whipped cream and more lime zest. Serves 9.
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Posted on 03/09/2016 at 12:39:00 PM